Falafel

Chickpeas are so versatile, they are great protein and they can be made into so many things... hummus, put into soups, top salads, baked with seasoning on them for a snack, and falafel

Ingredients

2 1/2 cups washed chickpeas
2 tsp baking soda
1 tsp crushed coriander seeds
3 crushed garlic cloves
1/4 cup finely chopped parsley
1tsp ground cumin
1/2 tsp cayenne pepper
1/4 tsp black pepper
1/4 cup flour
oil for frying


Directions

Soak chickpeas overnight in 10 cups hot water and baking soda. Drain. Grind in a blender or food processor until fine. Add spices and flour.If mixture is too dry, add a few drops of water. Make small balls about the size of meatballs. Heat the oil and deep fry a few balls at a time for 2-3 minutes until golden brown. Drain on a paper towel. Keep warm.

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You can serve the falafel with any sauce you like, but I recently came across a really spectacular sauce in a wonderful book called FRESH FROM THE VEGETARIAN SLOW COOKER by Robin Robertson. She suggests pairing it with toasted French bread, but I think it goes very well with falafel!


Thyme-Scented Duxelles


Ingredients


¼ cup olive oil
3 medium-size shallots, minced
2 pounds white mushrooms, stems trimmed and wiped clean
2 tsp. minced fresh thyme leaves or 1 tsp. dried thyme
½ tsp salt
Freshly ground black pepper to taste
¼ cup cream cheese
3 tbs. dry white wine


Directions


1. Place the oil and shallots in a 4-quart slow cooker. Cover and turn the setting to high to soften the shallots while you prepare the mushrooms.

2. Using a food processor or by hand, coarsely chop the mushrooms. Add them to the slow cooker and change the setting to low. Cover and cook until the mushrooms are very soft, 6 to 8 hours.

3. After the mushrooms are cooked, strain the excess mushroom liquid into a bowl and reserve for use in another recipe.

4. Transfer the mushroom mixture to a food processor; add the thyme, salt, and pepper, and pulse to combine. Add the cream cheese and wine and process until blended. Taste to adjust seasoning.